Lasagna Soup

Lasagna Soup

 I came home the other night to a delicious smell coming from the kitchen! I saw a pot of tomato sauce, lasagna noodles, and some ricotta cheese! What was this delight? It was Lasagna Soup, something so delicious I had to share with you!


The Recipe:

The Tools:

• Large heavy bottom stock pot
• Large Skillet
• Emersion blender

The Ingredients:

• 1 Recipe Tomato Sauce
• 1/2 Pound of Ground Beef
• 1 Box of Lasagna Noodles
• 8 Ounce Container of Ricotta Cheese
• 2 to 4 cups of Chicken Broth
• Salt and Pepper
• Crush Red Pepper Flakes (optional)

The Method:

Follow the recipe for tomato sauce. This can be made ahead and either stored in the fridge, or frozen for later use. In the large skillet, brown the ground beef. Combine the sauce and ground beef in the stock pot. Season with salt and pepper. Bring to a simmer. Let cook about 20 minutes. 

Add in the lasagna noodles. This is where the chicken broth comes in. Depending on how soupy you want the soup to be, add as little or as much chicken broth as you want. Cook this until the noodles are al denté. The soup is not boiling, so plan on around 20 to 30 minutes, checking often to make sure the noodles don't over cook.

When the noodles are ready, stir in the ricotta and it's ready to eat! Just like my pizza and pasta, I like this soup with some crushed red pepper flakes to give it a little more kick!

Happy eating!

Stuffed Jumbo Shells

Stuffed Shells

I always loved getting stuffed pastas when I was little when we would go out to eat. It seemed so exotic! How did they get the stuffing inside the pasta? Now not that I've mastered the art if pasta making, I'm still in awe of people who can make tortellini, but in my house we like to make our own ravioli and stuffed shells! Today's recipe is for stuffed jumbo shells.

The Recipe:

• 2 15 Ounce Containers of Ricotta
• 1 Package of Fresh Spinach
• 1 Recipe Tomato Sauce
• 1 Cup Shredded Chicken (optional)
• 1 Box Jumbo Shells
• Shredded Mozzarella
• Salt and Pepper

Equipment:

• Piping Bag
• 13x9 Baking Dish
• Food Processor

In boiling water, cook the jumbo shells until slightly al dente. Set aside.

Combine 1 container of ricotta with the tomato sauce. Set aside.

Using a food processor, combine the remaining​ container of ricotta with the spinach. I don't measure it, but I go off of color. A light, pale green us a good mix. You'll know it when you see it. Mix in some salt and pepper. Stir in the chicken if you are adding that to the mix.

Using a piping bag or 2 spoons, fill each shell with the ricotta mixture. Position each shell face up in the baking dish. Once the baking dish is full, pour the tomatoe sauce and ricotta over the shells. Then cover it up with the mozzarella. Bake at 350 degrees until the cheese is melted and starting to brown, usually about 30 minutes.

Happy Eating!